Fry

how to make stir fry vegetables crispy | Family Cuisine

Stir fry vegetables are a great way to cook your vegetables, but the key is to make sure they are crispy before serving. This can be achieved by adding cornstarch or flour into the stir fry mixture and then frying it in oil

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How to make stir fry vegetables crispy

Winter Vegetable Stir-Fry with Crispy Tofu

Stir-fries probably aren’t what come to mind when most people think of comfort food, but for me, there isn’t much that’s more satisfying than a steaming hot plate of tender-crisp veggies smothered in gingery sauce.

Reading: how to make stir fry vegetables crispy

Read more: how to make sweet pineapple sauce for stir fry | Family Cuisine

I especially enjoy my stir-fries in the colder months, though coming up with a nice mix of veggies can be a bit more challenging this time of year, since there’s less variety available than during the summer. However, I will say this: the veggies that are readily available during the winter, namely root vegetables, cruciferous vegetables, and mushrooms, actually make a seriously satisfying stir-fry that’s perfect for a cold winter evening.

With that in mind, I created this winter vegetable stir-fry with a favorite from each category. Carrots as my root veggies give the dish a hint of sweetness, broccoli florets add some crunchy texture, and button mushrooms add a savory note. You can swap these out with your favorite winter veggies if you like. For some guidance, check out our guide to stir-frying without a recipe.

Read more: how to cook whole edamame stir fry | Family Cuisine

Winter Vegetable Stir-Fry with Crispy Tofu

I’m all about adding veggie protein into my stir-fries, and tofu is often my protein of choice. Since my goal here was to make something seriously satisfying and delicious, I cooked it up using my favorite crispy tofu cooking method, which also happens to be super easy. Just dredge tofu cubes in cornstarch and pan-fry in oil until deliciously crispy. This method does require a bit of oil, since the cornstarch tends to suck it up. It’s totally worth it in my opinion, but if you’re cutting down, feel free to try pan-frying the tofu without cornstarch, or even baking the tofu, which can be done without any oil at all.

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